September 2010 The roles of food additives

When you think of a vegetables were pickled in Preservatives, another rainbow of colors, do you vinegar, and sugar was used to category of food additive, think about the variety of preserve fruits. Salt, vinegar protect food by slowing fruits and vegetables you are and sugar seem harmless, but down the damage caused by encouraged to eat daily? Or they are just a few, along with bacteria, fungi, mold, yeast, instead, do you consider a color additives, among the and air. Vitamin E, butylated handful of colorful M&Ms, or list of over 3,000 ingredients hydroxyanisole (BHA), and the nine synthetic dyes (Blue maintained by the FDA in its butylated hydroxytoluene 1, Blue 2, Citrus Red 2, Green food additive database. (BHT) are examples of 3, Orange B, Red 3, Red 40, preservatives used in baked Yellow 5, and Yellow 6) that Food additives are goods because these additives can be used in food products? substances added to a food hinder the rancidity of fats and There is growing concern to preserve it, give it flavor, oils. about these color additives or improve its taste and/or being used in breakfast cereals, appearance. Manufacturers Some food additives such snack foods, soft drinks and use additives in foods to retain as sorbitan monostearate other processed foods because nutritional value, maintain may sound more harmful of reports of hyperactivity freshness and safety, and than others because the name and hypersensitivity in some increase affordability and is difficult to pronounce or children and consumers, convenience. Basically, the function is unknown, respectively. However, the without food additives, our yet sorbitan monostearate Food and Drug Administration food supply would be limited and egg yolks both serve as (FDA) has ruled these reports and costly. emulsifiers in products to keep as inconclusive because of oil and water from separating. the inconsistencies between Additives such as fiber, Although the FDA strictly studies. Therefore, the food vitamins and minerals can monitors and regulates all food industry continues to use these improve the nutrient density additives for safety based on inexpensive, brighter-than- of a product and help protect the intended usage level in a natural color substances. against certain health problems. product, consuming several Breakfast cereal is a good different products with similar Color additives are just example of a product that has additives could increase risks one category of food additives, been “enriched” (nutrients for some chronic diseases. and each category has a role in lost during processing are For example, salt (sodium) our food supply. For hundreds added back to the product) or and sugar (sucrose) are very of years, food additives have “fortified” (nutrients have been common household names, but been used to preserve foods. added that did not originally too much sodium increases the Prior to refrigeration, salt exist in the product). risk for hypertension and too was used to preserve meats, much sugar increases the risk

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for obesity and dental caries. Hypertension and obesity both increase the risk for heart disease. Baking soda (sodium bicarbonate), monosodium glutamate (MSG), sodium benzoate, sodium carbonate, and sodium erythorbate are all sodium-based ingredients, yet they are found in different products and serve different roles. Likewise, corn syrup, high fructose corn syrup, brown sugar, maple syrup, molasses, and evaporated cane juice are all sugar ingredients that appear in different products and contribute the majority of the added sugar consumed in the American diet.

A chart listing the various categories of food additives, the functions of those additives, products they are typically found in, and examples of food additive names found on product labels accompanies this article. Individuals who have food allergies or sensitivities should read food labels carefully and avoid or limit those products of concern.

References: 1. Duyff, R.L. “What’s on today’s table?” The American Dietetic Association: Complete Food and Nutrition Guide. Hoboken: Wiley & Sons, 2006. 196-202. 2. Jacobson, M.F. and Kobylewski, S. “Color us worried: Why synthetic food dyes should be banned”. Nutrition Action. 2010;37(7):10-11. 3. Seher, C.L. “Gray area: Jury’s still out on link between artificial colors and hyperactivity”. Today’s Dietitian. 2010;12 (9):8-10. 4. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office 5. U.S. Food and Drug Administration. Food ingredients and colors. Retrieved June 7, 2010 from: www.fda.gov/ Food/FoodIngredientsPackaging 6. U.S. National Library of Medicine and National Institutes of Health. Food additives. Retrieved July 7, 2010 from: www. nlm.nih.gov/medlineplus/print/ency/article/002435

For more information about healthy eating, contact your local extension office. The Food Assistance Program can help people of all ages with low income buy nutritious foods for a better diet. To find out more, call toll-free 1-888-369-4777.

Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Tandalayo Kidd, Assistant Professor, Department of Human Nutrition; Kansas State University; The roles of food additives; September 2010.

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan. This material was funded in part by USDA’s Food Stamp Program through a contract with Kansas Department of Social and Rehabilitation Services. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. Kansas State University is an equal opportunity provider and employer. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas. Kansas State University, County Extension Councils, Extension Districts, and the U.S. Department of Agriculture cooperating.